Rye sourdough seed bread

Two weeks ago I have baked a bread with a top of mixed seeds (seed bread). After coating the bread, I had left around 100g of baked seeds. As the mixture it was not really suited to be eaten like that, it was clear to me that they were to end up in another bread. This time, I was not coating the bread with seeds but include them in the dough. I have started from a recipe but finally I have created something else. The result was WOW! Just look at this bread ... the taste is 10 times better than the look.

  • 900g bread flour 
  • 100g rye flour
  • 600g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 8g fresh yeast
  • 20g salt
  • 90g baked seeds (millet, sunflower, linen,  poppy)

  1. Mix the 2 flours with water for 4 minutes in a standing mixer and let the dough rest covered for the autolyse for 1h.
  2. Add sourdough, yeast, seeds and salt and mix 4 minutes on a low speed and 10 minutes on a higher speed.
  3. Bulk fermentation 2h at room temperature.
  4. Shape 3 oblong loaves and put them in floured bannetons.
  5. Final fermentation for 1h30 at 24ºC. 
  6. Preheat the oven at 260ºC with the baking stone inside.
  7. Score and bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 220ºC.


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